Scottish Haggis
Ingredients: lamb meat and lamb liver, haggis mix, vegetable suet, water, whisky · 50 min cook time · 550kcal · $22.00
Ingredients
500g lamb meat and lamb liver, 1pack haggis mix, 1pack vegetable suet, 300ml water, 1splash whisky
Instructions
1. Choose your filling such as pre-minced meat or pieces of meat and liver, and cook in a pot of water until piping hot throughout.
2. In a mixing bowl, blend the pack of haggis mix with 300 grams of reserved meat stock to form a paste.
3. Add the pack of vegetable suet to the small pieces of meat and mix well, then add the haggis paste and mix thoroughly.
4. Fill the mixture into your haggis casings, squeezing out as much air as possible, and tie the opening securely with twine.
5. Cook in hot water at around 80 degrees or simmering for approximately 25 to 30 minutes, then drain.
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